Once upon a time pasta was a nutritionally void food made with white flour and a bunch of other additives. Fortunately pasta has stepped up its game and there’s now many options that have something to offer when it comes to nutrients.
For a more nutrient-rich and filling pasta choose one made out of brown rice, quinoa, beans or lentils. The ingredient list on the brown rice and quinoa noodles (the brand is liveGfree) that I used for this dish simply list “brown rice and quinoa”. That’s it!
For even more filling fiber, check out some of the red lentil and black bean noodles available. My favorites are at Trader Joe’s.
Plant-Based One-Pot Pasta
- 3 cup vegetable broth, divided
- 5 garlic cloves, peel and minced
- 12 oz. baby bella mushrooms, sliced into bite-sized pieces
- 8 oz. brown rice & quinoa penne noodles (or any whole grain noodles)
- 1/2 lb. swiss chard, removed from stems and torn into 2 inch pieces
- 1/2 tsp ground black peper
- 1/4-1/2 tsp red pepper flakes, if desired
- 3/4 cup nutritional yeast
- In a large pot over medium heat, add 1/4 cup vegetable broth and minced garlic. Cook while stirring for 2 minutes.
- Add mushrooms and cook for another 2 minutes, stirring occasionally.
- Add remaining broth, noodles, chard, black pepper and red pepper flakes (if using). Bring to a boil and cook for 8 minutes, stirring occasionally.
- Once the noodles are soft and have absorbed most of the liquid, remove from heat, stir in nutritional yeast and serve warm.